Baguette

1. 1
   mix · ~30 min

   Mix the dough.

   1.In a large mixing bowl, stir yeast into cool water until dissolved.

   2.Add all bread flour and mix with a wooden spoon until a shaggy dough forms and no dry flour remains.

   3.Cover bowl tightly with a kitchen towel and let rest for 30 minutes.

   TIPThis rest — called autolyse — hydrates the flour and kickstarts gluten development with no kneading.
2. 2
   mix · ~30 min

   Incorporate the salt.

   1.Sprinkle salt over the rested dough.

   2.Dip your hand in cool water to prevent sticking, then fold the dough over itself 4 to 5 times to work in the salt.

   3.Cover again and let rest 30 minutes.

   TIPWet hands handle sticky dough better than floured hands.
3. 3
   mix · ~120 min

   Stretch and fold the dough.

   1.With a wet hand, reach under one side of the dough, pull it up, and fold it over the top.

   2.Rotate the bowl 90 degrees and repeat. Do this 4 times total — one full rotation.

   3.Cover and rest. Repeat this stretch-and-fold set 2 more times at 30-minute intervals.

   4.After the final fold, cover the bowl and let the dough rise at room temperature until doubled and bubbly, about 1 hour.

   TIPGentle folds build an open, airy crumb. Resist the urge to punch down the dough.
4. 4
   rest · ~720 min

   Cold-ferment the dough overnight.

   1.Transfer the covered bowl to the refrigerator.

   2.Chill for at least 12 hours and up to 18 hours. The dough will continue to rise slowly.

   TIPA long cold fermentation develops the deep wheaty flavor and crackly crust that define a good baguette.
5. 5
   prep · ~30 min

   Divide and pre-shape the dough.

   1.Turn the cold dough out onto a very lightly floured surface. It will be easier to handle cold.

   2.Use a bench scraper to divide the dough into 4 equal pieces, about 200 g each.

   3.Pat one piece into a rough rectangle. Fold the top third down to the center and the bottom third up over it.

   4.Pinch the seam, then flip seam-side down. Cover loosely with a kitchen towel and rest 30 minutes.

   TIPHandle the dough gently. You want to degas it as little as possible to keep those large air pockets.
6. 6
   prep · ~45 min

   Shape the baguettes.

   1.Take a rested piece, seam side up. Pat it into a rectangle slightly shorter than your baking sheet.

   2.Fold the top long edge down to the center and press lightly with your fingertips.

   3.Fold the bottom long edge up to meet it and pinch the seam all along its length.

   4.Roll the cylinder gently under your palms from the center outward, creating tapered ends.

   5.Place shaped baguettes seam-side down on a parchment-lined baking sheet, well-spaced.

   6.Cover with a towel and proof until puffy and a finger pressed into the dough slowly springs back, about 45 minutes.

   TIPIf you don't have a couche, a floured kitchen towel pleated between the loaves supports their shape while proofing.
7. 7
   bake · ~20 min

   Preheat the oven and prepare for steam.

   1.While baguettes proof, position a rack in the middle of the oven. Preheat to 475°F.

   2.Place a metal pan on the bottom rack to heat up — this will create steam.

   TIPSteam is the secret to a crackly crust. Without it, the crust sets before the loaf can fully expand.
8. 8
   prep · ~2 min

   Score the baguettes.

   1.Hold a lame or sharp knife at a shallow 30-degree angle.

   2.Make 3 to 4 quick, overlapping slashes down the length of each loaf. Cuts should be about ¼-inch deep.

   3.Mist the tops lightly with water from a spray bottle.

   TIPDon't press down — let the blade glide. Good scoring lets the dough open dramatically in the oven.
9. 9
   bake · ~25 min

   Bake with steam.

   1.Slide the baking sheet onto the middle rack.

   2.Immediately pour 1 cup of hot water into the hot pan on the bottom rack and shut the door quickly.

   3.Bake for 10 minutes. Do not open the door.

   4.After 10 minutes, remove the steam pan. Continue baking until baguettes are deep golden brown and sound hollow when tapped, 12 to 15 minutes more.

   TIPThe hollow thump test is foolproof — if it doesn't sound like a drum, give it 2 more minutes.
10. 10
    rest · ~30 min

    Cool on a wire rack.

    1.Transfer baguettes to a wire rack. The crackling sound as they cool is perfectly normal.

    2.Cool for at least 30 minutes before slicing. The crumb continues to set during this time.

    TIPSlicing into a steaming baguette feels irresistible but smashes the crumb. Wait until just warm.

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